Linguica sausage is from Portugal and is known for its robust taste and smoky undertones. It enhances the flavor of a wide variety of meals. We have compiled a list of the best 20 linguica recipes that can be made at home with little effort. You are going to gain ideas for satisfying your cravings, whether they be for pizza, soup, or pie.
This baked dish features ground Portuguese linguica, soft potatoes, and gooey shredded cheese. It is called the Cheesy Potato and Linguica Bake. It’s ideal for breakfast, brunch, or any other meal of the day because of how substantial and comfortable it is.
- Into a big pan, pour some olive oil and heat it over medium. Stir in the garlic and onion. Keep stirring for the entire four minutes of cooking.
- Mix in the linguica meat that has been ground up, breaking up any large pieces with a wooden spoon. For the first three minutes, be sure to whisk the mixture often.
- Slice some potatoes, season with salt and pepper, and throw them in. Prepare for 3 minutes while stirring often.
- Prepare a 913-inch baking dish by spraying it with cooking spray. Place a third of the potato mixture at the base. A third of the cheese should be added.
- For the next two additional layers, use a third of the potatoes and a third of the cheese each time, finishing with the cheese.
- To get a bubbling cheese top, bake for about 15 minutes.
Linguica with onions and peppers is often eaten as part of a bigger breakfast in the Cape Verdean manner, but it may be served at any time of day. After being sliced, the linguica is cooked in a flavorful sauce that is comprised of tomato and spices while being sautéed with onions, garlic, and peppers.
This linguica dish can be served either on top of rice with fried eggs on the side, or rolled up in a warm Portuguese roll.
- Prepare the olive oil by heating it in a large saucepan or dutch oven over medium heat. Stir in the dry ingredients, tomato paste, and garlic. Prepare a sauce by continuing to simmer the ingredients together. A wooden spoon can be used to mash the tomato, which can hasten the cooking process.
- Once the sauce has reduced by half, add the onions and a splash of water and let them simmer for approximately a minute. Next, mix in the peppers and linguiça. Hold the heat steady and stir the linguiça, onions, and peppers into the tomato sauce. Don’t forget the crisp cilantro.
- When the linguiça begins to release its aroma, add the remaining water, cover, and simmer on low heat for 10 to 15 minutes. Only once or twice throughout the simmering process should the lid be removed to stir the contents.
- After the linguiça, peppers, and onions have simmered for the allotted time, remove the cover and give the sauce a try. Before turning off the heat, taste and add extra salt and pepper if desired.
- Have it with some white rice or tuck it inside a warm Portuguese bun.
A Portuguese linguica can be made in a number of different ways, but all versions include garlic and typically paprika and hot chiles. Red wine and oregano are staples in my adaptation. It’s your call whether or not to smoke the sausages.
To me, a smoked sausage is a smoked sausage, regardless of how much smoke is added. The Instacure No. 1 that I provide in the recipe is only necessary if you cold-smoke your links at temperatures below 90 degrees Fahrenheit. It prevents harmful bacteria from growing within the sausage. Using the Instacure is unnecessary if you hot-smoke your sausage or don’t smoke it at all.
One of my favorite smoked sausages is linguica, a Portuguese kind seasoned with garlic and paprika. This dish for pinto beans is perfect for a “heavy supper,” as it is customarily presented. I had to make a few minor adjustments to this recipe because the directions left something to be desired.
I’ve included a recipe for soaking pinto beans, too (both a quick and a slow method). Do not forget to season the beans after they are done cooking. They may affect the cooking time, become tough, or modify the outcome if added too early.
The idea of stuffing bell peppers was a spark of culinary brilliance. As in, everything you need for a balanced meal, including vegetables, protein, and carbohydrates, all included in one convenient consumable cup. I can’t imagine a scenario where that would be imperfect.
I wanted to try something different, so instead of the usual ground beef, rice, and tomato sauce, I stuffed them with rice, linguica sausage, and eggs. Try visualizing fried rice stuffed into a crisp green bell pepper.
Planning ahead is essential for this meal, as you’ll need cold left over rice just like with fried rice. If you plan on eating rice for dinner one night, you may prepare this recipe by simply making extra rice and storing it in the fridge for use the following day.
All the work for this Chicken and Linguica Sheet Pan Dinner, which takes its inspiration from Portuguese cuisine, is done on a single parchment-lined baking sheet, so cleanup is a breeze.
Chicken thighs with the skin and bones still attached may be baked in a hot oven with New Red potatoes, fresh green beans, and sliced tomatoes for about twenty minutes. After that, add some sliced linguica sausage to the skillet and continue roasting until the chicken is done and the veggies are soft.
This Roasted Corn and Linguiça Stew is filled with fresh vegetables, including a sofrito of onions, garlic, red bell peppers, and tomatoes, which you can make in advance.
There are so many layers of flavors in this stew. First, there is the sofrito. In addition to the sofrito, there are roasted piquillo peppers, hot paprika, and red chile flakes… not to mention linguiça sausage, crème fraîche, and garlic.
Portuguese Spaghetti is a pleasant twist from conventional spaghetti. The recipe calls for the sauce to be simmered for an hour, but believe me when I say that the wait will be well worth it! The sauce acquires a rich flavor over time, which is distinct from the flavor of plain pasta. This is a favorite among all of my children.
The linguica, which is a Portuguese smoked sausage, and the massa de pimentao, which is a preserved sweet red pepper paste, are the two most important ingredients, in addition to the cod. Unfortunately, as they become older, my Portuguese mother-in-law and her siblings are no longer able to continue the practice of making both of these items for me every year.
This used to ensure that I had a steady supply of both. This dish has some of the most important components of linguica, including wine, garlic, and massa de pimentao. If you are unable to locate linguica, you may use chorizo or any type of pig sausage that is seasoned and smoked instead.
- Fry the linguiça in a big heavy skillet (I used cast iron) until gently browned, then remove it to a dish using a slotted spoon, keeping the tasty fat drippings in the pan.
- Fry the potatoes in the pan with the linguiça fat, adding more oil if necessary. Please refer to the Note.
- Take the potatoes from the heat and put them on a platter.
- Toss the onions in the pan with a bit more oil and cook them till they become golden and brown, then add the garlic and cook for an additional minute.
- Garbanzo beans should be added to the pan and cooked for an additional minute.
- Add the spices back into the pan and mix the potatoes and linguiça together. Add the rest of the ingredients and mix them in gradually.
- Cut four small wells into the mixture and drop an egg into each one. Spray some oil on the eggs. (It will stop an unsightly film from forming on them and keep them looking fresh.)
- Cover the skillet and bake in a preheated 400 degree F oven for about 10 minutes, or less if you like your eggs runny. The crispiness of the dish will be enhanced after baking.
- Serve immediately with a garnish of freshly chopped parsley.
This traditional egg and cheese sandwich is given a Portuguese twist by New York City chef George Mendes and served at Bica, the daytime café and takeout window that he owns in New York City. Linguica, which is a smoked pork type, is used in its place of morning sausage in this recipe. In the event that you are unable to locate it, seek for a smoky sausage such as fresh chorizo.
A silky smooth soup created by blending roasted butternut squash with other vegetables, wine, and broth until completely smooth. The traditional dish is given a new spin with the addition of sweet and spicy linguica sausage on top.
You may substitute Chorizo for Linguica if you have trouble locating the former. Any kind of sausage would work, but for maximum taste and depth, I recommend using a spicy sausage.
13. Caldo Verde
Caldo verde, which literally translates to “green soup,” is widely regarded as one of the country’s most iconic foods. It is simple enough to transform into a delicious potato salad, as it contains potatoes, sausage, and greens. Linguica, pronounced [lihng-GWEE-suh], is a Portuguese sausage that is often sold in markets across Latin America. If you are unable to locate it, pepperoni or Spanish chorizo can be used as a suitable replacement.
14. linguica pizza
Our weekly Sunday pizza night almost always included linguica pizza, a specialty of Brazil that is hard to come any other. Sal’s, Larry’s, and Sebastian’s have all come and gone, but linguica pizza is as constant as the tides in Gloucester. Due to my inability to find any decent linguica in New York, I have taken to ordering it online from Gaspar’s. It’s not the most traditional recipe, but it’s the one I grew up with and it’s made in the Northeast (plus they ship!).
This very simple recipe for Spicy Skillet Linguica Queso Dip calls for only four major ingredients and can be ready in about 15 minutes using only real food. Absolutely no imitation cheese, but a wealth of taste!
- Linguica sasage should be cooked over medium heat in a big pan that does not stick, and it should be crumbled as it browns.
- After the sausage has finished cooking, stir in few cubes of enchilada cheese and some green chile sauce.
- Be sure to stir the cheese carefully so that it melts evenly and mixes without burning.
- Add in shredded mozzarella, mix thoroughly.
- After the queso has been well combined, garnish with chopped tomatoes, green onions, and crema Mexicana.
I wish I were romantic enough to compose a sonnet about plantains, but instead I’ve turned them into a recipe for Plantain Linguica Breakfast Hash, which may double as a love song to your significant other. The finest part of waking up is realizing you get to have a delicious breakfast with sweet plantains, savory sausage, and just the perfect aromatics.
- Turn the oven on to 400 degrees.
- Cook the sausage in a pan made of cast iron over medium heat until it becomes crispy. Take out of the pan and put back in after adding oil, onions, peppers, and plantains.
- Plantains should be cooked on the stovetop for ten minutes, or until the outsides become crispy. Plantains will need an additional 12 minutes of cooking time in the oven after being placed there.
- Take out of oven and season with salt and pepper before serving.
- Fry the eggs in a separate skillet and serve them with the hash and some fresh cilantro.
Now it’s time for one more recipe for your Super Bowl party: stuffed mushrooms with linguica. Mushrooms stuffed with cheese are an excellent starter dish, and they pair particularly well with beer. Wine works too. These shown are not bite-sized in any way. They are portobellini mushrooms that are three inches in size.
- Mushrooms should be washed and the stems cut off. With a spoon, I removed the gills off the bigger mushrooms. Remove the stems and chop them up.
- Put two tablespoons of olive oil in a pan and heat it over medium, then add the diced onion and cook it until it’s soft.
- The linguica should have its casing removed before you add it to the onion and sauté the mixture for around 2 minutes.
- To the extent that there is extra fat, drain it. Mix in the finely minced mushroom stems. Give it one more minute in the oven.
- Combine the rest of the ingredients and add them in. Turn off the heat.
- Mix into mushrooms and serve.
- Spread the filled mushrooms out on a jellyroll pan or other pan with a low lip using parchment paper.
- Prepare an oven for 350 degrees for 30 minutes.
- Put some olive oil and some chopped onions and carrots in a big pot and bring to a simmer.
- Add the garlic and peas after the veggies have sautéed for about 5 minutes.
- Coin-size pieces of linguica can be added to the pot of veggies. Continue to simmer for another 5 minutes.
- Flour the items by stirring them in and letting the flour coat them before adding the chicken broth. Next, add the tomato paste and mix thoroughly. Leave the stove on until all the liquid has evaporated.
- Filling is ready to be placed in a baking dish after being seasoned with 1 tsp salt and Italian spice.
- The following step is to bring a saucepan of water to a boil and then to add potatoes. Bring to a boil and cook until tender. Toss the drained pasta into a large basin. Toss in the remaining salt and pepper along with the butter, milk, and melted cheese. Fork-mash potatoes until smooth. Place them on the filling before topping with cheese.
- Cook for 20 minutes at 350°F. Turn off the heat and sprinkle some green onions on top. In a hot dish.
Caldo Verde, also known as Linguica Kale Soup, is an easy-to-make soup that is substantial and full of flavor. It is created with linguica, which is a Portuguese smoked and cured pig sausage that is seasoned with paprika and garlic. It’s a cozy and tasty supper that can be prepared in a flash. If you serve it with some fresh bread, you’ll have a fantastic dinner.
- In a large saucepan, sauté the onion in the oil until transparent, about 5 minutes.
- Continue to sauté the garlic until it becomes aromatic. Add linguica and cook for 3 to 5 minutes, or until it begins to release its fat. Add the kale and simmer for 3 to 5 minutes, or until it wilts.
- The pot will be full of kale, but it will shrink and wilt while it cooks. You may toss it in by the handful and then keep adding more as it wilts.
- Once the kale has been added and has wilted, you may add the rest of the ingredients. First, bring to a boil, and then reduce heat to a simmer.
- Simmer for 30–40 minutes, or until potatoes are soft and breaking apart.
- Some of the potatoes can be mashed to make the dish more substantial.
- Add salt and pepper to taste. The flavor of the soup improves with time. Serve with a dab of olive oil if you want.
- Cook the onion, peppers, garlic, fennel, and linguica in a little olive oil in a large frying pan until soft and translucent.
- Throw in the wine and give it a good swirl after the sausage has begun to brown and the vegetables have begun to become a touch sticky and shiny.
- Add everything else to the bowl, excluding the clams, the fresh tomato, and the parsley.
- After approximately ten minutes of simmering with a cover on over medium-low heat and stirring every once in a while, include the fresh tomato and clams in the dish.
- Continue cooking for a further five to eight minutes, or until the clams have opened.
- Throw away any of the eggs that do not open, as this indicates that the eggs were already dead before you cooked them, which is how food poisoning occurs in humans.